Plum confiture without sugar and sweeteners with dried plums

Plum confiture without sugar and sweeteners with dried plums.
Category: Healthy food
Ingredients
Free Hungarian plum
Cooking method

It is necessary to prepare in advance for the preparation of this confiture, we need a well-dried plum. We will assume that you have already poured the plum on and even chose from the total mass the one that has dried more than others (which is inevitable when drying, plums of different sizes in different ways and withers per unit time).
We make it according to the Swedish Silt recipe:
The plum is pitted, folded into a cooking container and put on low heat without adding water.
When it settles, you can add the plums again to the top.
There will be a lot of juice, thick, sweet and very tasty, but in this recipe the juice is superfluous, we drain it separately and then do whatever we want with it, you can boil and roll or freeze separately, you can use it immediately.
While the plum is boiling down, we take the pre-selected dried one and cut it into arbitrary pieces, I pay attention that the plum should be cut well so that in the future the pieces continue to keep their shape.
After a while (when the plum has already given up the juice well), grind the mass with an immersion blender, not particularly diligently, you do not need to bring it to smoothness. You can use the pulsating mode, our task is to grind the skin and that's it.
Add the chopped plum, stir and bring to a boil.

Cooking time: 1 hour
Note
The jam turns out to be very close to ordinary jam, the plum pieces in this version are very reminiscent of raisins in sweetness, it seems to me that for those who cannot afford sugar for any reason, it can come in handy. However, we keep in mind that the natural fructose of sweet plum is presented here in a completely concentrated form.

Jam from green cherry plum (Admin)

Plum cake (Vitalinka)

Dried plums (Alexandra)

Plum jam with tomatoes (Admin)

Pie "Plums under sour cream filling" (galchonok)

Here's the recipe, hurray! Now he will not be lost. I will definitely do it. Sweet fruits are understandably sweet and will remain. But the lack of extra sugar is very good.
Olga! And what does the addition of dried plums give? Smell? Taste? And what will happen if you do without jerky?

Lena, pieces of plum give, on the one hand, the familiar feeling of "jam", when something comes across in a spoon besides a homogeneous mass, on the other hand, dried plum is much sweeter than usual, this is a concentrate, under-prune, gives a little more sweetness, here I wrote above, it seems as if I had thrown raisins there. Not adding is also possible, I made this many years ago, adding a handful of lingonberries at the end.
Lena, but you still need to understand that the taste will depend on what kind of plum you got. If the plum is not "oh, honey," then you can add a little bit at any stage, I don't usually do this, but you have to get in the habit of desserts without added sugar, this is in my experience.

[Olga **]

Olga **, Olya, thanks!

I am adding, as I tried it already outside the preparation season.
I have this dessert, since it is completely without preservatives, I did not close it in jars, but froze it.
And not so long ago I tried it, defrosting.
Summary: I will definitely do this, just like dried plums. It's delicious, very good and suits me well as a substitute for tea jam.

Complementing the results of the winter tasting.
Firstly, it's delicious and I will definitely do it again.
Secondly, even if you make a simple silt without sugar and additives, you can mix any small sweet natural additives there at any stage.
Since I freeze, it is convenient for me to do this before freezing, but it is also possible immediately before eating, when the container is already pulled out for use.
I made it with quiche, cut it in half and made it with raisins, both delicious.
But now, when I poured a lot of black, super-sweet cherries, I think that with such an addition, silt from sour plums will go well. I will definitely try, I tell you so that you have time, if someone finds it interesting.

[Olga **]

Olga **want to add a photo to your recipe? Otherwise, according to the new rules, he will go to the backyard. And the recipe is creative and interesting for those who care about their health and exclude sugar from the diet. Also liked the mention in the note about fructose)))
So far, I have stopped only at the stage of partial drying and subsequent freezing, it has not yet come to the jam.

[Anna1957]

Anna1957, Anna, unfortunately, I have stopped at the stage of inventions and embodiments of sugarless desserts, but the photo has not come yet. )
There is a bonus in this rather conventional jelly - a lot of sweet juice can be drained and frozen, it also attracts me with this.
Agree, partial drying followed by freezing is an ingenious idea, the one who was the first to come up with my eternal gratitude, I never cease to rejoice that it came to my mind a couple of years ago.

Agree, partial drying followed by freezing is an ingenious idea,

I agree I would still understand how to relate the amount of carbohydrates remaining in them in comparison with fresh fruit. As my sybarite cocktail is limited to 400g of fresh fruit per day for 500g of curd.

but the photo has not come yet.

It's much easier than it seems))) But it immediately makes the recipe easy to understand.

I will definitely do it, just like dried plum.

Is this not a mistake, is it dried plum? (Ie, soaked in sugar syrup before drying) Or just dried?

I would also understand how to relate the amount of carbohydrates remaining in them compared to fresh fruit.

Anna, if I thought about it, I would probably go down the path of careful weighing and recalculation in proportion to weight. But you can probably consult with Elena Stoyanova, she usually answers very kindly.

Is this not a mistake, is it dried plum?

As far as I know, aging in sugar syrup is not a prerequisite for drying, but only one of the recipes, this is due to the preserving properties of sugar (in the same way, sometimes it is processed not with sugar, but with sulfur, or something). That is, it is quite correct to call our under-drying exactly dried.
For example, sun-dried tomatoes are not soaked in sugar, but no one calls them under-dried?
Or another example - when it is advised to pre-dry something slightly, for example, cherries, so that the liqueur-liqueur tastes tastier, it is not at all meant - to overexpose in syrup and dry. In short, I consider a dried product to be dried, but not completely, soft.
I answer your question - I do it without sugar, I have such a super-task. )

In short, I consider a dried product to be dried, but not completely, soft.
I answer your question - I do it without sugar, I have such a super-task. )

Well, yes, a question of terminology)))

followed the path of careful weighing and recalculation in proportion to weight.

I will have to attend to this next time.

she usually answers very kindly.

Yes it is. Only she herself does not use this method, so here it is necessary to clarify this issue herself. Do you go there too?

Do you go there too?

Now not, but I have been, I talked with Elena and in general in the subject. But not deeply in "sybarite", in general in the subject.Now my rejection of sugar is deeper and broader than the topic of losing weight, but the experience does not disappear anywhere. )

We'll have to attend to this next time.

Let's estimate together. Let's agree that when drying carbohydrates do not disappear (and where will they go, in fact?), Which is why dried fruits are considered a concentrated product.
Well, then everything is simple. We weigh exactly 400 grams of the original product before putting it in the dryer (pitted) and then put the separator, this will be your daily "dose" of concentrate. It will be insultingly small, but you don't have to count it in pieces, I would immediately pack it like this. But it is possible that it is more convenient for you otherwise - it can be corny to count in pieces, especially plums, cherries, of course, are not very convenient.

Plum dried in a dryer, sugar-free - semi-dried, stored in the freezer.
It tastes sour, but very tasty sweet and sour, it's nice to chew on its own sugar, and add to dishes for taste

Plum small, dried (semi-dried) (Admin)

Or so you can dry-wither without adding any spices, just a plum - a great taste of dried plum

Dried prunes in the oven, in fragrant oil (Admin)

We weigh exactly 400 grams of the original product before putting it in the dryer (pitted) and then put the separator, this will be your daily "dose" of concentrate. It will be insultingly small, but you don't have to count it in pieces, I would immediately pack it like this.

Yes, it is very convenient to do just that. Because there may be different sizes and weights. This dose does not seem "offensive" to me, I perfectly understand the essence of the situation))

It tastes sour

Tatyana, not quite like that. It completely depends on which plum you managed to buy. If it is a black, very sweet fresh prune, then it turns out in sweetness not far from the black-sweet cherry. For several years I have been doing and "hooked" on this difference, now I am chasing a very good plum.
But in the oven with butter according to your recipe, it still has to be done, last year I even bought an additional box and ... I couldn't, I dried it according to the first option, it's very tasty for me. Unfortunately, it ends quickly.

Now my sugar rejection is deeper and broader than the topic of losing weight,

For me, this is also not a topic of beauty, but weight loss to tame metabolic syndrome, insulin resistance - 26 kg in total - still a result that allowed me to fulfill my desires.

Unfortunately, it ends quickly.

Unfortunately, this is so That tomatoes, that prunes, you have to stretch the pleasure

[Anna1957]

Anna1957,

-26kg in total - still the result

Anna, great result. How long ago and for what period was it possible to reset, one may ask, if it is not too tactless?

That tomatoes, that prunes, you have to stretch the pleasure

Tatyana! I've already stuffed a whole cell drawer with cherries. Let the smallest, but the same box! )) This morning, I took it off the dryer in excess of this amount (in the evening I cried and did not want to cut out more bones)))) And today I already think so. But I never bought the cherry! (this is not cured, apparently)))))

How long ago and for what period was it possible to reset, one may ask, if it is not too tactless?

Started in June 14gs 98kg. On the intensive -11, the next. year on support - another -12. Then my mother fell ill, I had to move in with her, then her death - as a result, from 76 she again gained 5-6 kg. In February this year, a new intensive - in less than 2 months -10kg. Now in the drive again a little up, but within the normal BMI for my age (I did not deliberately stop at the upper limit, realizing that I would be gaining).

Anna, just a wonderful result and weight "my favorite!" ))

I was very interested in the recipe! When I find a good plum, I'll try to make it! :-)
Thank you!

[Tricia]

Tricia, Anastasia, thank you too. :-) I made an autumn sweet plum from prunes, which will be a little later.

Very interesting and relevant! I will definitely try to do it. I have a lot of plums coming this year. And also the soussea has a huge yellow honey plum. She's so sweet ... that she definitely doesn't need any sugar.

[Guzel62]

Guzel62, that's great, all the more so when it’s my own from a tree !! :-) :-) I would have added some sweet too! :-) :-)

This year there is a change - not added plum pieces, but small sweet quiche-mish, here we will try.